- 2 cups cauliflower florets
- 2 cups potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- 1/2 cup water
- Fresh cilantro leaves for garnish (optional)
- Parboil the Potatoes and Cauliflower:
- In a large pot of boiling water, blanch the cauliflower florets and potato cubes for about 3-4 minutes. This will soften them slightly. Drain and set aside.
- Sauté the Aloo Gobi:
- Heat the vegetable oil in a large pan or skillet over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped onions and sauté until they become translucent and slightly browned.
- Add Aromatics:
- Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
- Spice it Up:
- Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Season and Spice:
- Add the turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and sauté for a couple of minutes.
- Add the Parboiled Vegetables:
- Add the parboiled cauliflower and potato to the pan. Gently mix the vegetables with the spice mixture, ensuring they’re coated evenly.
- Cook and Simmer:
- Pour in the water, cover the pan, and reduce the heat to low. Let the Aloo Gobi simmer for 15-20 minutes, or until the vegetables are tender. Stir occasionally and add more water if needed.
- Finish and Serve:
- Once the potatoes and cauliflower are cooked, and the dish has a dry consistency, remove it from heat.
- Garnish with fresh cilantro leaves if desired.
Cooking Time: Approximately 30 minutes.
Serving Size: This recipe serves 4 as a side dish or 2 as a main course when served with rice or bread.